Healthy Banana Spinach Pancakes

Quick, nutrient-packed breakfast or snack.

These are easy to make, using a blender to mix the ingredients. I always have a batch of these in the freezer. Pop them in the toaster and you have a quick healthy breakfast or snack. My toddlers also LOVE them.

The below recipe has been adapted from Simply Quinoa’s Banana Pancake recipe.

Ingredients:

• 1 1/2 cup rolled oats

• 1/2 cup Quinoa Flakes

  • Note: you can find these at Whole Foods or other specialty stores. If you can’t find these, just use 1/2 cup oats)

• 1 1/2 cup ANY kind of milk (Almond, Oat, Cows, Soy)

• 1 egg or flax egg

  • Flax egg: combine 1 tbsp ground flaxseed with 2-3 tbsp warm water. Let set until giggly.

• 1 ripe banana

• 1 tsp baking powder

• 1 tsp vanilla extract

• Optional: 1/2 cup cottage cheese (will add protein but isn’t necessary)

• Optional: 2 handfuls spinach (or however much you’d like!)

Directions:

1. Mix all ingredients in a blender until smooth.

2. Suggested step but not necessary: let sit for 3-4 minutes for the batter to thicken (it thickens as it sits).

3. Spray a pan with nonstick spray.

4. Once pan is hot, pour batter onto pans.

5. Once bubbles appear on top (the top will also start to look dryer), flip and cook other side for 2-3 minutes or until done.

Freezer Directions: Cut parchment paper into squares and place in between each pancake to prevent sticking. Put in a freezer-friendly ziplock or tupperware.

Topping Ideas:

• Microwave 1/2 cup of blueberries until warm and juices are coming out. Top pancakes with greek yogurt or cottage cheese then top with the syrupy blueberries!

• Greek yogurt, honey, walnuts

• Peanut butter (my kids’ fave)

• Maple syrup